Braised Beef Noodle Soup

There is nothing better on a chilly night than a big bowl of Braised Beef Noodle Soup. The broth is rich and deeply flavored, the beef is so tender it falls apart between your chopsticks, and the noodles soak up all that savory goodness. Add crisp bok choy and sweet carrot slices, and you have a satisfying and complete meal.

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I love this Chinese-style beef noodle soup, because it’s filling without being heavy, and it makes me slow down at the table. It’s the kind of meal that makes you want to sit and linger a little longer.

This soup is flexible, too. You can use brisket, stew meat, or even short ribs if you want a richer version. You can add star anise or five-spice powder for a more traditional flavor, or keep it simple with soy sauce, ginger, and garlic. No matter how you vary it, it’s not complicated to make, and most of the time involved is completely hands free while the soup simmers.

Ingredients Notes

The beef is the star here, so choose a cut that can handle slow simmering. Brisket is classic, but I often use beef stew meat because it’s easy to find and less expensive. 

I use ramen noodles here because they hold up well in the broth and have that nice springy chew I love in soup noodle.

Dark soy sauce adds depth and color to the soup. And don’t skip the fresh ginger and garlic—they build the base of flavor right from the start.

How To Make Braised Beef Noodle Soup

This soup looks like it takes all day, but it comes together faster than you might expect. Here’s how:

1. Brown the beef. Sear the beef chunks in sesame oil until they develop a golden crust. Add garlic and ginger to build flavor.
2. Simmer the broth. Pour in part of the beef broth and the soy sauces, then let everything cook low and slow until the beef is tender.
3. Cook the vegetables. Add more broth, then simmer the carrots and bok choy until just tender but still bright.
4. Assemble the bowls. Place cooked noodles in serving bowls, ladle over the broth and vegetables, and top with the braised beef.

Expert Tips for Success

Making this soup isn’t complicated, but these small steps can make it even better:

• Brown the beef well before you add the liquid. This step builds flavor in the broth.
• Use dark soy sauce for a deeper color and stronger taste.
• Cook the noodles separately and add them at the end so they don’t soak up all the broth.
• Add a star anise pod to the broth if you want a more traditional Chinese-style flavor.
• Store the components separately if you plan to have leftovers—this keeps the noodles from getting soggy.

More Ways to Use Ramen Noodles

Ramen noodles are a great choice for any kind of Asian soup. They are made to hold up well in broth, and I love their chewiness. Try them in Char Siu Chicken Ramen, Gochujang Ramen, or Chicken Katsu Ramen. 

But soup isn’t the only great way to use ramen noodles. I use them in lots of other dishes, too, Peanut Sauce Beef and Ramen Noodles, General Tso Chicken and Ramen Noodles, Garlic Chili Oil Noodles, or even chilled in a Ramen Salad.